This Carne Molida (Puerto Rican Picadillo) recipe is a flavor-packed ground beef dish, perfect as a filling for various Puerto Rican dishes, or enjoyed simply with rice for a satisfying meal.
Carne Molida, or Puerto Rican Picadillo, is a savory ground beef dish that’s a staple in Puerto Rican cuisine. It’s a delicious blend of ground meat, sofrito, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce. This dish is as delicious as it is versatile. Whether served as a filling for empanadillas de carne (Puerto Rican empanadas), Puerto Rican stuffed peppers, Piononos Boricuas (Stuffed Sweet Plantains) or simply paired with rice, this dish brings a taste of Puerto Rico right to your table with every bite!
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Reasons to Love this Recipe
- Flavorful: Each bite is savory and delicious, thanks to the blend of spices, olives, tomato sauce, cilantro and sofrito.
- Versatility: Puerto Rican Picadillo is a key ingredient in many dishes across Puerto Rican cuisine. It’s used in empanadillas, stuffed peppers, rellenos de papa (stuffed potato balls), alcapurrias (fried fritters), tacos, or simply served over rice, to name just a few.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced cooks.
- Meal Prep Friendly: Carne molida stores well in the freezer, making it an excellent option for meal prepping.
- Authentic Taste: Experience a true taste of Puerto Rican cuisine right in your own home.
Ingredients
- Ground Beef: While this dish is traditionally made with ground beef, you can easily substitute ground pork, chicken, or turkey.
- Bell Peppers: For an authentic flavor, use green, red, orange, or cubanelle peppers.
- Tomato Sauce: Tomato sauce provides a savory balance and ties all the flavors together in this dish.
- Garlic: Garlic adds an essential savory depth that’s crucial to this dish.
- Puerto Rican Sofrito: Sofrito is a cornerstone of Puerto Rican cuisine, adding rich, traditional flavor to dishes.
- Pimiento Stuffed Olives: Use pimiento-stuffed olives for the best flavor, or omit them entirely if you prefer.
- Sazón with Culantro and Annatto: Sazón with annatto not only enhances the flavor but also imparts a vibrant color to the dish.
- Fresh Cilantro: For the most authentic and vibrant flavor, use fresh cilantro. Avoid dried cilantro for this dish as it will not impart the same flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Protein Swap: For a lighter or different flavor profile option, substitute ground beef with ground turkey or chicken.
- Heat Level: Adjust the spice by adding crushed red pepper flakes or swapping in a spicier pepper.
- Olives: If you’re not a fan of olives, you can leave them out or substitute with capers for a similar briny flavor.
Instructions
Step 1: Start by adding the ground meat to a skillet over medium heat. Use a spoon or spatula to break it apart as it cooks.
Step 2: Add the peppers, onions, sofrito, garlic, sazon, oregano, cumin, and vinegar, stirring well to combine.
Note: If the ground meat is too oily, carefully drain off some of the excess oil from the pan.
Step 3: Reduce the heat, cover, and cook for 10 minutes.
Step 4: Add the tomato sauce, olives, water, potatoes, and cilantro. Stir to combine, then cover and cook for 15 minutes. Taste and adjust the salt as needed. Your Puerto Rican Picadillo is ready!
Expert Tips
- Season to Taste: Puerto Rican cuisine is all about bold flavors. Taste as you go, adjusting the seasonings to your preference.
- Let it Simmer: Allow the picadillo to simmer on low heat for a while. This helps the flavors meld together beautifully.
- Customize the Texture: For a chunkier texture, keep the ground beef in larger pieces. If you prefer a smoother, more traditional consistency, break the meat down into finer bits as it cooks, like we’ve done here.
Recipe FAQs
Yes! Puerto Rican picadillo actually tastes even better the next day as the flavors continue to develop and blend.
Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for longer storage. Thaw in the refrigerator overnight and reheat on the stove.
Yes, you can substitute the beef with ground turkey, chicken, pork, or even a mix of the meats for a different flavor profile.
Other Recipes Using Carne Molida You Will Love
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📖 Recipe
Carne Molida (Puerto Rican Picadillo)
Ingredients
- 1 lb ground meat
- 1 potato cubed
- 1 small onion chopped
- ½ green, red, yellow or orange bell pepper rinsed and chopped
- 2 tablespoon Puerto Rican sofrito
- 2 garlic cloves minced
- 2 tablespoon pimiento stuffed olives cut in half
- 1 packet Sazón with Culantro and Annato
- 4 ounces tomato sauce
- half a handful of fresh cilantro rinsed and coarsely chopped
- ¼ teaspoon oregano
- ⅛ teaspoon cumin
- 1 capful of white or red vinegar
- ¼ cup water
- salt to taste optional
Instructions
- Add the ground meat to a skillet over medium heat. Use a spoon or spatula to break it apart as it cooks.Note: If the ground meat is too oily, carefully drain off some of the excess oil from the pan.
- Add the peppers, onions, sofrito, garlic, sazon, oregano, cumin, and vinegar, stirring well to combine. Reduce the heat, cover, and cook for 10 minutes.
- Add the tomato sauce, olives, water, potatoes, and cilantro. Stir to combine, then cover and cook for 15 minutes. Taste and adjust the salt as needed. Your Puerto Rican Picadillo is ready to enjoy!
summer conway says
great recipe,I made empanadas and it was delish…even the kids loved it,,,thank you!
Debbie Vargas says
Great recipe.
Catherine Arena says
Glad you enjoyed it Debbie! Thank you for taking the time to comment and rate!
Michi Garcia says
This was very tasty. First time I ever made un picadillo and I absolutely loved it. I always have some recao in the freezer and it was super easy to make. I just added a couple of bay leaves and 1/2 a cup of chicken stock instead of water. It is now in my weekly rotation. Thank you so much for your recipes!
Cathy says
Hey Michi! So happy to hear you really enjoyed it! And your suggestion of chicken stock is excellent! Picadillo is excellent because it can be used in so many ways…on top of rice, in empanadillas, stuffed plantains, spaghetti and so many other delicious dishes! Thank you for taking the time to let me know how much you enjoyed it and rating!
Manny says
Looks like a great recipe. ! am using tonight, New Year’s eve, for my alcapurias. I have one question, though. You never mention salt, why not?
Cathy says
Hi Manny! Oh alcapurrias would be so perfect tonight! Manny, below in the recipe card, I do mention salt but put it as (optional) to add because between all the flavors and the Sazon, some people will not want to add salt. So taste the carne when it’s cooked and see if you would like to add a little salt and if so, add a little bit at a time to the carne and stir, taste again and add more if needed and stir until you get it to your liking. I usually add very little to mine….I hope this helps! Happy New Year Manny! Let me now if there is anything else I can help you with and how the alcapurrias turned out! Thanks for stopping by! Appreciate you!
Gina says
This is like the 5th recipe I’ve tried so far and it was amazing!! I didn’t change a thing. I actually made your tamales as well for this meal and it was worth the work.My husband was very impressed as to the depth of the flavors. So very good, a must try!!!
This is now my go to recipe website!
Cathy says
Hello Gina! So happy to see you here! You have made my day with such a sweet comment!! I cannot thank you enough for those kinds words and for the 5 star rating! I am so so very happy that you and your husband are enjoying my recipes and that I have earned your faith to make me your go to recipe website. What an honor!! Thank you so very much again!! If you and your husband like pork, you must try my new recipe Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican Pork Skewers). One of my favorite! But if you do make this recipe and are able to grill them, make sure to use lump charcoal, as it makes these pinchos truly authentic and a world of difference in flavor versus regular briquettes. Also try Rellenos de Papa (Stuffed Potato Balls) which is another favorite of mine! If you do make these, I hope you and your husband really enjoy these as well! Let me know if you do and how you and your husband enjoyed them! Thank you so much again Gina, you truly made my day!
Shashi at SavorySpin says
I haven’t ever had a Picadillo – and I’m wondering why not – this is such a tasty blend of meat and potatoes – I am so loving the addition of olives with pimentos in this – sounds so tasty!
Cathy says
Thanks Shashi! Yes it really is a delicious blend for a variety of dishes!
Toni says
Such a satisfying meal! My husband loved it! Thanks for the recipe!
Cathy says
You made my day! That’s wonderful to hear!
Sara Welch says
Wow! So much flavor in one bowl; I can’t wait to try this savory meal!
Cathy says
You will love it Sara!
Tawnie Kroll says
What a great meal!
Cathy says
Thanks Tawnie!
Sharon Chen says
This looks so yummy! Can’t wait to cook this at home.
Cathy says
You will love it Sharon!